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Lemon poppy seed loaf is one of those classic, feel-good bakes that’s fresh, bright, and just the right mix of sweet and tangy.
I actually got inspired to make this particular version after visiting the Amalfi Coast in Italy. The lemons there are seriously next level—huge, vibrant, and packed with flavor. Ever since that trip, I’ve had a whole new appreciation for lemon recipes, and this loaf has become one of my absolute favorites to bake at home.
It’s super easy to whip up with ingredients you probably already have in your pantry, and the result is a moist, fluffy quick bread with a soft crumb and a sunny, lemony kick. Add a simple lemon glaze on top (totally optional but totally worth it), and you’ve got a bakery-style treat made right in your own kitchen.
Let’s bake it together!
Why You Will Love This Recipe
This lemon poppy seed loaf is one of those timeless recipes that never goes out of style. Every time I bake this loaf, it fills my kitchen with the most amazing lemony aroma, and I can’t help but sneak a slice while it’s still a little warm. The lemon-y flavor takes me back to Italy everytime!
Here’s what makes it one of my all-time favorites:
- Perfectly sweet with a citrusy zing – Fresh lemon juice and zest bring it to life.
- It’s a classic – The lemon and poppy seed combo is light, bright, and just works.
- Super easy to make – No mixer needed, just a couple of bowls and a whisk.
- Moist and fluffy – Thanks to the yogurt and oil, it has the softest crumb.
Ingredients You’ll Need
This lemon poppy seed loaf comes together with simple ingredients you probably already have on hand. Here’s everything you’ll need:
Dry Ingredients:
- 2 cups (250g) all-purpose flour – spooned and leveled
- 4.5 teaspoons poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 large egg, at room temperature
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil
- ⅓ cup (80g) Greek yogurt, sour cream, or Skyr, at room temperature
- ⅔ cup (160ml) whole milk, at room temperature
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon lemon zest
Quick tip from an Italian Nonna I met during a cooking class in Italy: only zest the yellow part of the lemon rind—stop once you see the white! That white part (the pith) is what makes things taste bitter.
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Extra lemon zest (optional, for garnish)
Step-by-Step Instructions
Here’s how I make this lemon poppy seed loaf from start to finish. It’s one of those recipes that comes together so smoothly—you’ll have it in the oven before you know it!
1. Preheat and Prep
Start by preheating your oven to 350°F (177°C). I like to grease a standard loaf pan or line it with parchment paper so it’s easy to lift the loaf out once it’s baked. Zest and juice your lemons
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt. I always make sure everything is evenly combined so the loaf bakes up light and fluffy.
3. Whisk the Wet Ingredients
In a large bowl, whisk together the egg and sugar until smooth and slightly pale. Then stir in the vegetable oil, Greek yogurt (or sour cream or Skyr), and whole milk until everything is creamy and well-blended.
Now for my favorite part—add the lemon juice and lemon zest. The fresh citrus scent is incredible! It always reminds me of my time on the Amalfi Coast, where lemons grow as big as softballs and the zest is unbelievably fragrant.
4. Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula. Mix just until everything is combined—you don’t want to overdo it. The batter will be thick, creamy, and speckled with those pretty little poppy seeds.
5. Pour and Bake
Pour the batter into the prepared loaf pan and smooth out the top. Sometimes I sprinkle a little extra zest over the surface for a bit of color and extra citrus kick.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and domed.
6. Cool
Let the loaf cool in the pan for about 10 minutes, then lift it out using the parchment and transfer it to a wire rack and let it cool completely before glazing (if using).
7. Make and Apply the Glaze (Optional)
In a small bowl, whisk together 1 cup powdered sugar and 1 to 2 tablespoons of fresh lemon juice until smooth. The glaze should be pourable but not runny—add more juice or sugar as needed to get the right consistency.
Once the loaf is completely cool, drizzle the glaze over the top. I usually do this on the cooling rack with a piece of parchment underneath to catch any drips. Let the glaze set for about 15 minutes before slicing.
Bonus tip: If you want to make it extra pretty, sprinkle a little lemon zest over the glaze while it’s still tacky!
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Tips for the Best Lemon Poppy Seed Loaf
Over the years, I’ve made this loaf more times than I can count—and along the way, I’ve picked up a few tricks that really make a difference. These are the little details that take this bake from good to absolutely unforgettable.
- I always use fresh lemon juice and zest – Trust me, it makes all the difference. Bottled lemon juice just doesn’t have that same vibrant, sun-kissed flavor. If you’ve ever been to the Amalfi Coast (or even just dreamed of it!), you’ll understand why I try to recreate that brightness here at home.
- Room temperature ingredients are a must in my kitchen – I used to skip this step, but once I started letting my egg, yogurt, and milk sit out for a bit, the texture of my loaf improved so much. Everything blends together so much more smoothly
- I’ve also learned not to overmix the batter – It’s tempting to stir a bit too long, especially when chatting or multitasking (which I always seem to be doing!), but gentle mixing keeps the crumb soft and tender.
- Try adding blueberries, a splash of almond extract, or topping the loaf with a lemon glaze for a fun twist on the classic!
- When I want an extra punch of lemon, I drizzle a simple lemon glaze over the top once it’s cooled. It adds such a lovely finish, and if I’m bringing the loaf to a brunch or gifting it, the glaze gives it that extra wow factor. If I’m feeling fancy, I’ll sometimes top the loaf with a little extra zest before baking—it bakes up beautifully and gives a hint at what’s inside.
Storing Your Lemon Poppy Seed Loaf
This loaf stores beautifully, making it great for meal prep or gifting.
- Counter: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 1 week—just let it come to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 3 months. Perfect for pulling out on busy mornings!
Frequently Asked
Yes! While whole milk gives the best texture, almond, oat, or 2% milk will work too.
You can try a 1:1 gluten-free flour blend. I haven’t tested it personally, but let me know if you do!
Absolutely! Divide the batter into muffin tins and bake for about 18–22 minutes.
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Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (250g) spooned and leveled
- 4.5 tsp poppy seeds
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt kosher
Wet Ingredients:
- 1 large egg , at room temperature
- ¾ cup granulated sugar (150g)
- ⅓ cup vegetable oil (80ml)
- ⅓ cup Greek yogurt , sour cream, or Skyr, at room temperature
- ⅔ cup whole milk , at room temperature (160ml)
- 3 tbsp lemon juice fresh, (45ml)
- 1 tbsp lemon zest
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tbsp lemon juice fresh
- lemon zest (optional, for garnish)
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg and sugar until smooth. Stir in the oil, yogurt, milk, lemon juice, and zest until fully combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix.
- Pour batter into the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze – Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf and let set for 15 minutes. Garnish with lemon zest, if desired.
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